Photo: Cala
Estimated Nutrition (whole recipe, rough)
614
Calories
14g
Protein
18g
Fat
97g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart of white stock
- 1 pint of cream
- 1 tablespoonful flour
- 2 tablespoonful* butter salt
- ten min- utes
- salt
- pepper
Directions
1
1 quart of white stock. 1 pint of cream.
2
1 tablespoonful flour.
3
2 tablespoonful* butter
4
Salt and pepper to taste.
5
y2 cup of blanched almonds that have been chopped and pounded fine.
6
Melt the butter, stir into it the flour. When smooth, stir it into hot cream. Cook for ten min- utes. Add the hot stock and season, then add the nuts and serva
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive